INSTRUCTIONS

Prepare the eggplant by cutting into strips two inches long and half inch wide. Salt these strips and set aside to drain excess liquid while garlic is roasting. Cut off the tops of the garlic, so that all the cloves are exposed, and brush with olive oil. Season with cracked black pepper and wrap in foil. Bake for one hour at 400 degrees F. These first two steps can done ahead of time and just set aside until needed. Heat the oil until smoking in a medium size saute pan. Add eggplant and saute until golden brown. Add roasted garlic, crab, lemon juice and dill. Saute together for 30 seconds and season with salt and pepper. In a large salad bowl, toss together the Romaine lettuce and sauteed ingredients quickly. Serve immediately and garnish with croutons if desired. *Note: Use pure olive oil when cooking to avoid bitter after-taste. Yield: 2 Typed in MMFormat by cjhartlin@msn.com Source: Food & Wine the Westin Way Chef Jamie Morningstar, Napa Valley, California Cindy Hartlin Oakville, Ont. Canada ~ To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net saying unsubscribe mm-recipes Meal-Master is available from all simtel mirrors in the msdos/food directory THE RULES Recipes in Meal-Master Format and ASCII only Every message to contain a recipe in meal-master format (unless a request) Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin" on Jan 27, 1998

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.